Root Vegetables with a Pot Roast

Onion, Turnips, Celeriac, Carrots, Parsnips, and Rutabaga



Root vegetables are not the most beautiful of vegetables, but I love their earthy, sweet flavor, and their health giving qualities. 

Rutabagas, turnips, parsnips, celeriac, and carrots are all excellent sources of potassium (proven to help regulate blood pressure) and good sources of vitamin C, magnesium, and folic acid.  Additionally, carrots are an excellent source of vitamin A.  Onions have been credited with so many medicinal qualities they could be called a panacea.

Root Vegetables with a Pot Roast
1 (approx.) 3 lb. pot roast
Salt and pepper
2 Tbsp. canola oil
1 1/2 cups brewed strong coffee
1 1/2 cups water
Several stems fresh thyme
2 bay leaves
1 large rutabaga, peeled and sliced into "french fries"
2 medium turnips, scrubbed and diced
3 parsnips, peeled and sliced
2 carrots, peeled and sliced
1 onion, sliced
1 small celeriac, peeled and sliced

Heat the oil in a large soup pot or dutch oven over medium high heat.  Salt and pepper the pot roast on all sides.  Place the roast into the hot pan; sear and brown on all sides.  Once the roast is thoroughly browned, remove from heat for a few minutes.  Add the hot coffee and the water, along with the thyme and bay leaves.  Return to heat, bring to a boil, reduce heat and simmer until the roast is very tender, about 1 1/2 to 2 hours.

Remove the roast to a platter and keep warm.  Discard the thyme stems and bay leaves, and add the prepared vegetables to the simmering stock.  Salt and pepper to taste.  Cook, covered for about 20 to 30 minutes, until the vegetables are tender.  Arrange the vegetables around the roast.  Serve with french bread and the au jus.